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Coconut & coriander tofu noodle bowl

One coconut & coriander tofu noodle bowl

Coconut & coriander tofu noodle bowl

Name: Coconut & coriander tofu noodle bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp cornflour; 280g firm tofu chopped into chunky cubes; 1½ tbsp vegetable oil; 1 onion finely chopped; 2 garlic cloves grated; 1 green chilli finely chopped; 10g ginger grated; 1 lemongrass bashed and tied in a knot; 500ml vegetable stock; 2 tbsp creamed coconut; 100g coriander roughly chopped; 300g ‘straight to wok’ udon noodles; 300g Tenderstem stir-fry mix; 1 lime juiced; sesame seeds and sliced red or green chilli to serve (optional)

Ailsa Burt

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.8 out of 5.4 ratingsRate

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Make the most of any past-its-best coriander in this zingy noodle bowl. Feel free to swap udon for rice noodles, or tofu for chicken, if you prefer

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp cornflour
280g firm tofu

chopped into chunky cubes
1½ tbsp vegetable oil
1 onion

finely chopped
2 garlic cloves

grated
1 green chilli

finely chopped
10g ginger

grated
1 lemongrass

bashed and tied in a knot
500ml vegetable stock
2 tbsp creamed coconut
100g coriander

roughly chopped
300g ‘straight to wok’ udon noodles
300g Tenderstem stir-fry mix
1 lime

juiced
sesame seeds and sliced red or green chilli

to serve (optional)

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Nutrition: Per serving

kcal342
fat15g
saturates6g
carbs30g
sugars6g
fibre8g

high
protein18g
salt0.69g

Method

step 1

Put the cornflour in a large bowl with plenty of salt and pepper. Dry the tofu well, then stir it through the cornflour, shaking the bowl to coat. Put a medium frying pan with deep sides on a high heat. Pour in 1 tbsp of the vegetable oil. Once hot, lower in the tofu and cook on all sides for 7-8 mins until golden and crisp. Remove and drain on kitchen paper.
step 2

Pour in the remaining ½ tbsp oil and scatter in the onion, garlic, chilli, ginger and lemongrass with a pinch of salt. Cook for 8-10 mins until softened and fragrant. Pour in the veg stock and creamed coconut.
step 3

When the broth heats up, add the coriander and as it starts to wilt (about a minute) immediately remove along with 100ml of the broth and pour into a blender. Keep the pan on a very low heat. It’s important to leave the reserved broth to cool completely in the blender, then blitz until smooth and very green. Pour back into the pan.
step 4

Stir in the noodles and vegetables, cooking for a further 5-6 mins until al dente, then stir in the lime juice.
step 5

Fill your serving bowls with noodles, then the broth and veg. You can scatter over more coriander and the sesame seeds and chilli, if you like, and serve straightaway.

Recipe from Good Food magazine, August 2025

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A star rating of 3.8 out of 5.4 ratings

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